Vegan Feijoada à Transmontana with Smoked Tofu

Ingredients

• 2 cups Black Beans
• 1 block Smoked Tofu
• 1 large Onion
• 4 cloves Garlic
• 2 medium Carrot
• 2 leaves Bay Leaves
• 2 tablespoons Tomato Paste
• 6 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Smoked Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 medium Orange

Instructions

1. 1If you are using dried black beans, place the 2 cups of black beans in a bowl and cover them with water. Let them soak overnight. If you are using canned black beans, rinse them well. Dice the 1 block of smoked tofu into 1/2-inch cubes. Chop the 1 large onion, mince the 4 cloves of garlic, and peel and chop the 2 medium carrots into 1/2-inch pieces.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion, minced garlic, and chopped carrots. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the diced smoked tofu and the 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 5 minutes until the tomato paste darkens slightly.
4. 4Add the soaked and drained black beans (or rinsed canned beans), 2 bay leaves, 6 cups of vegetable broth, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the pot. Stir everything together.
5. 5Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes, or until the black beans are tender. Stir occasionally to prevent sticking.
6. 6Once the beans are tender, remove and discard the 2 bay leaves from the pot. Stir in the 1 tablespoon of red wine vinegar.
7. 7Serve the Vegan Feijoada hot, with slices of the 1 medium orange on the side.

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